Foundation Diploma in F&B Operation Central

Course details

Tutorial: 1:10
Lecture: 1:25
Practical: 1:8
Course Intake: Available intakes in year 2014:

Intake No
Course ID
Course Commencement date
Course End date
1
FDFBO/2014/01
13/02/2014
12/08/2014
2
FDFBO/2014/02
14/04/2014
13/10/2014
3
FDFBO/2014/03
16/06/2014
15/12/2014
4
FDFBO/2014/04
11/08/2014
10/02/2015
5
FDFBO/2014/05
13/10/2014
12/04/2015
6
FDFBO/2014/06
14/12/2014
14/06/2015
Note: Application closes 1 month before the course commencement date for international students and 1 week for local students.

Module :

Module 1: The Server

On completion of the module, students will be able to comprehend the importance of appearance and personality development, role of a server in a restaurant, oral and written communication at the workplace, importance of teamwork and handling of issues that are prevalent in restaurant employment.

Module 2: Types of Table Service & Settings

On completion of the module, students will be able to present different types of table service and setting as follows;

French Service
Russian Service
English Service
American Service
Banquet Service
Family-Style Service
Buffets
Salad bars, Oyster Bars and Dessert Tables
Smorgasbords
Module 3: Before the Guest arrives

On completion of the module, students will be able to perform pre-service activities such as folding napkins, cleaning and polishing service equipment, replenishing F&B supplies, setting up dining tables, preparing the service areas for receiving and serving guests, familiarization of the menu and perform post service activities in the restaurant such as closing the dining room, turning off electrical operating equipment, stripping table cloth etc.

Module 4: Initiating the service

On completion of the module, students will be able to carry out table service such as seating guests, taking F & B orders, offer F & B suggestions, placing orders in the kitchen and picking up orders from the kitchen.

Module 5: Serving the meal

On completion of the module, students will be able to prepare and serve different types of meal periods, handling complex situations during service and process guest check and payments.

Module 6: Handling Service with a Computer System

On completion of the module, students will be able to explain the importance of computer systems in the F & B industry, process orders using a computer system, identify different types of computer hardware used by servers and understand the advantages and disadvantages of using a computer system in the F&B industry.

Module 7: Safety, Sanitation & Emergency Procedures

On completion of the module, students will be able to carry out safety precautions, preventing accidents in the dinning room, handle emergency situations and sanitation tasks.

Module 8: Wine & Bar Service

On completion of the module, students will be able to prepare and serve alcoholic and non-alcoholic beverages such as mock tails, cocktails, beer, liquor, serve wines and describe the effects of alcohol consumption.

Minimum Age
16

Academic Level
GCE 'N' Level or its equivalent

Language Proficiency
A pass in English in GCE 'N' Level, IELTS 4.0-4.5 or its equivalent


Final Assessment is conducted by Bradford-Rex College of Hospitality & Management
Students with a min. of 90% (International) and 75% (Locals) attendance can register for examinations.
Assessment consists of only practical examinations.
Students who have successfully completed and passed the examination will be awarded with the Foundation Diploma in Food & Beverage Operations by Bradford-Rex College of Hospitality and Management.
Bradford-Rex College will provide a certificate of attendance for those who have not passed the examination.